Pork Red Chile Tamales
Ingredients
- 2 1/2 pounds boneless pork shoulder
- 1 head garlic, halved crosswise
- Kosher salt
- 2 tablespoons canola oil
- 10 medium dried ancho chiles, stems and seeds removed
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons dried Mexican oregano
- 3/4 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 3 1/2 cups masa harina
- 2 teaspoons baking powder
- Kosher salt
- 1 cup pork lard, melted
- 26 dried corn husks, soaked in hot water for several hours until soft
- Salsa, shredded cheese and sour cream, for serving
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